Cut up the garlic scapes; cut off the blossoms, cut the stems into 2 inch lengths.

If adding an herb, put it in the bottom of the Mason jar. Pack the jar with the garlic scapes. Pack a lot in the jar up to 1 inch from the top of the jar.

Make the brine. Add all ingredients to a saucepot and heat on medium high, stirring occasionally until all the sugar and salt is dissolved, until just boiling.

Pour the brine into the jars up to ½ inch from the top. All the scapes should be covered.

Wipe the rim of the jar with a paper towel to be sure it’s clean and screw the lid on tightly.

Place the metal rack, steamer insert or wooden chopsticks in the bottom of the tall stock pot. The idea is that the glass jars should not sit on the bottom of the pot. Place the mason jars on top of the rack or insert so they don’t touch each other.

Fill the pot with hot water to cover the jars by about ½ an inch; the jars should be submerged.

Cover the pot, heat on high until boiling. Then, boil gently for 15 minutes.

Remove the jars and allow to cool. They can now be stored without refrigeration for a year, maybe longer. Allow 2 weeks for the pickling to happen before eating. Refrigerate after opening.

Great as a side pickle with sandwiches or burgers, a nice appetizer nosh. This recipe is good for pickled green beans as well.

In Your Share

Please Carry In, Carry Out

There is no trash or recycling pickup at the farm. This means that all non-compostable trash must be taken away by volunteers, who transport it in their personal cars to their own homes for disposal. The same is true for recyclables. Please help us out by carrying out everything you carry in.